Potato & Red Chard Gratin

Cold weather is for comfort food. Creamy, hearty, savory things. Last night this gratin did the trick.

6 medium potatoes (any will do, although waxier potatoes like gold yukons will stay together better)
6 oz red chard, washing, dried, and roughly chopped

Vegan Bechamel:
3 tbls vegan butter (like earth balance)
1 tbls olive oil
1/4 c. whole wheat white flour (or unbleached all purpose)
2 c. savory cashew milk**
1/2 tsp smoked paprika
1/2 tsp garlic powder
salt & pepper to taste
 
2/3 cup of vegan breadcrumbs (seasoned with some paprika & garlic powder)

**To make this cashew milk combine 1/3 c. of raw unsalted cashews in a blender with 2 c. of hot water and one vegan bullion cube (I like the Rapunzel brand). Let soak as you prep the potatoes and chard and then, when you're ready to make the sauce, blend on high for 30 seconds to 1 min (depending on your blender's power). I like using cashew milk for my white sauces because it doesn't give off the funny "vegan" taste that soy and almond milks do.

1. Preheat oven to 375 degrees

2. Prep the potatoes by washing and slicing thinly, as if you were going to make potato chips. Layer a first layer into a 9-inch baking dish, like a deepish pie pan.

3. Sear chard in a medium frying pan with 1 tbls olive oil. Once wilted, layer chard on top of the first layer of potatoes.

4. In a medium sauce pan, melt butter and olive oil together and add flour and seasonings. Cook for a minute or so, or until the flour is cooked. Stir constantly as you add the savor cashew milk, creating a thick sauce. Thin as needed with hot water.

5. Pour 1/2 the sauce on top of the first layer of potatoes and chard. Layer the rest of the potatoes on top and then the last of the sauce.

6. Top with the seasoned breadcrumbs and bake for 40-45 minutes, or until potatoes are soft.